You know that feeling when you’re craving something sweet but don’t want to toss your health goals out the window? I’ve been there.
These Paleo Chocolate Chip Cookies were born out of my mission to create a treat that checks all the boxes: indulgent, healthy, and guilt-free.
They’re chewy, a little crispy on the edges, and loaded with melty chocolate—basically, comfort in cookie form.
Even better, they’re gluten-free, dairy-free, and made with wholesome, locally sourced ingredients you can easily find at your nearest farmers’ market or grocery store.
Let’s dive in!
Tips for the Best Cookies
- Use high-quality almond flour for the best texture. Avoid almond meal, which is coarser.
- Let the egg come to room temperature before mixing to prevent the coconut oil from solidifying.
- For a gooey center, slightly underbake the cookies.
Substitutions and Variations
- Swap maple syrup for honey if that’s what you have.
- No almond flour? Try a blend of almond and coconut flour (use 2 cups almond flour + ¼ cup coconut flour).
- Add a pinch of cinnamon for a warm, spiced flavor.
Serving Suggestions
- Serve these cookies warm with a glass of almond or coconut milk.
- Crumble them over a bowl of fresh berries for a quick dessert.
- Wrap them in parchment paper and give them as gifts—your friends will thank you!
Paleo Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 12–14 cookies 1x
- Diet: Gluten Free
Description
Chewy, delicious, and gluten-free, these Paleo Chocolate Chip Cookies are perfect for satisfying your sweet tooth while staying on track with your health goals. Made with almond flour, coconut oil, and maple syrup, they’re as nutritious as they are indulgent.
Ingredients
- 2 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup coconut oil, melted and cooled
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ½ cup dark chocolate chips (dairy-free if needed)
- Optional: ¼ cup chopped walnuts or pecans for extra crunch
Instructions
- Preheat the oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix dry ingredients
In a medium bowl, whisk together the almond flour, baking soda, and sea salt. This step helps distribute the baking soda evenly. - Combine wet ingredients
In a separate bowl, stir together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth. - Bring it all together
Pour the wet ingredients into the dry ingredients. Stir with a spatula until the dough comes together. Gently fold in the chocolate chips (and nuts, if using). - Scoop and shape
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet. Flatten them slightly with your palm or the back of a spoon—they won’t spread much during baking. - Bake to perfection
Bake for 9–11 minutes, or until the edges turn a light golden brown. Don’t overbake; they’ll firm up as they cool. - Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Resist the urge to eat them all at once!
Notes
For a nut-free version, try sunflower seed flour and omit the optional nuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
